|Place of origin||France|
|Main ingredients||Choux pastry, cheese (usually Gruyère, Comté, or Emmental)|
A gougère (pronounced [ɡuʒɛʁ] ), in French cuisine, is a baked savory choux pastry made of choux dough mixed with cheese. There are many variants. The cheese is commonly grated Gruyère, Comté, or Emmentaler, but there are many variants using other cheeses or other ingredients.
Gougères are said to come from Burgundy, particularly the town of Tonnerre in the Yonne department.
Gougères can be made as small pastries, 3–4 cm (1.2–1.6 in) in diameter; aperitif gougères, 10–12 cm (3.9–4.7 in); individual gougères; or in a ring. Sometimes they are filled with ingredients such as mushrooms, beef, or ham; in this case the gougère is usually made using a ring or pie tin.
In Burgundy, they are generally served cold when tasting wine in cellars, but are also served warm as an appetizer. This delicate dish is best for special celebrations, such as parties.
While the term currently refers specifically to savory choux pastries, eighteenth and nineteenth century records suggest that it was once an umbrella term for a number of preparations, some composed of just cheese, eggs, and breadcrumbs.The presentation was usually a flat circle, neither a sphere nor a ring.
Earlier forms of gougère were more a stew than a pastry, including herbs, bacon, eggs, cheese, spices, and meat mixed with an animal's blood, and prepared in a sheep's stomach. In medieval France, it was a kind of cheese tart or pie. Later, it was unknown outside what is now Belgium, where it became associated with Palm Sunday.But it was also attested in Auxerre (Burgundy) in the 19th century under the name gouere.
The word gougère was formerly spelled gouiere, gouyere,goïère, goyère, or gouyère. The modern spelling appears to date from the 18th century.
The ultimate origin of the word is unknown.
French cuisine consists of the cooking traditions and practices from France.
Larousse Gastronomique is an encyclopedia of gastronomy. The majority of the book is about French cuisine, and contains recipes for French dishes and cooking techniques. The first edition included few non-French dishes and ingredients; later editions include many more. The book was originally published by Éditions Larousse in Paris in 1938.
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An éclair is an oblong pastry made with choux dough filled with a cream and topped with chocolate icing. The dough, which is the same as that used for profiterole, is typically piped into an oblong shape with a pastry bag and baked until it is crisp and hollow inside. Once cool, the pastry is then filled with a vanilla-, coffee- or chocolate-flavoured custard, or with whipped cream, or chiboust cream; and then iced with fondant icing. Other fillings include pistachio- and rum-flavoured custard, fruit-flavoured fillings, or chestnut purée. The icing is sometimes caramel, in which case the dessert may be called a bâton de Jacob.
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Bernard Cerquiglini, is a French linguist.
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